Casserole-roasted chicken with bacon, onions, and potatoes (Poulet en cocotte bonne femme) from Mastering the Art of French Cooking, Volume One (page 253) by Julia Child and Louisette Bertholle and Simone Beck

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Notes about this recipe

  • Delys77 on March 24, 2023

    We made a few changes based on our preferences. We didn't parboil the bacon as we were going to get rid of the fat in the pan anyway. We also used frozen pearl onions so didn't parboil those either as they are quite small. During the basting there was not much liquid in the pot so I added about 1/2 up dry white wine. Overall the potatoes with the bacon and the onions are the star here. Deliciously creamy and rich and a nice little treat. The chicken was also good wth some of the jus poured over it, but not as outstanding as the garnish. That said, very pleasant sort of cuisine paysanne meal that we would repeat.

  • twoyolks on December 26, 2018

    This really needs a fatty chicken to make work well. It’s good and classic but I’d probablg prefer a roast chicken

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